Large puff pastry with cheese and spinach
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This golden, crisp puff pastry is filled with juicy spinach, gooey cheese, and crunchy pine nuts. Made with store-bought puff pastry, this recipe is easy. One puff pastry makes 6 servings. Serve hot to fully appreciate its texture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 sheets frozen puff pastry, thawed overnight in the refrigerator
- 2 x 280g packages frozen chopped spinach, thawed
- 55 g unsalted butter
- 2 cups chopped onion (2 pcs.)
- 1 tbsp chopped garlic (3 cloves)
- 1/3 cup chopped green onions (2 green onions)
- 1 cup grated Gruyere
- 3/4 tbsp. freshly grated parmesan
- 4 large eggs, lightly beaten
- 1 tbsp spiced breadcrumbs
- 2 teaspoons coarse salt
- 3/4 tsp freshly ground black pepper
- 0.5 tsp ground nutmeg
- 1/4 cup toasted pine nuts
- 1 large egg, beaten with 1 tbsp water, to coat the dough
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Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Heat the butter in a skillet and sauté the onion over medium heat for 5-7 minutes, until softened. Add the garlic and sauté for another minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, green onions, Gruyere, Parmesan, and eggs. spiced crackers, salt, black pepper, nutmeg, and pine nuts. Mix well.
- Unfold one sheet of puff pastry and place it on a parchment-lined baking sheet. Spread the spinach mixture in the center of the pastry, leaving a 2.5 cm border around the edges. Brush the edges of the pastry with beaten egg. On a floured board, roll out the second sheet of puff pastry until it's 2.5 cm longer in each direction.
- Place the second sheet of dough on top of the spinach and seal the edges by crimping them with a fork. Brush the top with beaten egg, but don't let it run down the sides, or the dough won't rise. Make three small slits in the dough and sprinkle with salt and black pepper.
- Bake for 30-40 minutes, until the dough is lightly browned. Transfer to a cutting board and serve hot.
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